Mascarpone Berry Cheesecake

A couple of years ago we held a yard sale at Nana's house to share some of her excess with others
(isn't that a clever way to put it?)

We met some true characters...some were fantastic...others, well, let's just say it took 4 of us to keep these two little kids from destroying everything that was put out for sale.

Anyhoo...
Since it would be running from breakfast past lunch, the aunties and I split up the food duties.
I brought breakfast burritos, Auntie V brought some pulled pork, Auntie A brought all the chip type foods, and Auntie N made sure we had plenty of drinks.
I also made this Pillsbury cheesecake...as, well, no meal is complete without something sweet!

Ingredients:

Crust

1 ½ Cups graham cracker crumbs

6 Tbsp butter (melted)

Filling

2 Packages (8 oz each) cream cheese (softened)

1 ¼ Cups sugar

12 oz mascarpone cheese (softened)

3 Eggs

2 Tsp grated lemon peel

1 Tbsp fresh lemon juice

Topping

2 10 oz bags frozen berries (drained)

⅓ Cup jam

Directions:

1. Heat oven to 350

2. Spray bottom and side of a 9 inch springform pan

3. In small bowl, mix crust ingredients

4. Press crust in bottom of pan

5. Bake 7 minutes or until set

6. Reduce oven temperature to 300

7. In large bowl, beat cream cheese and sugar

8. Beat in mascarpone cheese

9. Beat in eggs, one at a time, until blended

10. Beat in lemon peel and lemon juice

11. Pour filling over crust

12. Bake 70 minutes

13. Turn oven off, leave door open a minimum of 4 inches, and leave cheesecake for 30 minutes

14. Cool in refrigerator overnight

15. Spoon berries over top of cheesecake

16. Microwave jam 45 seconds or until melted. Drizzle over berries.

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No pictures of this cut as I did not take the pan off until we got to Nana's...and then I didn't think about it!! Not to mention the barbarians attacking this!

Come party with me HERE!

Strawberry Cream Cheese Brownies

These brownies were a visual disaster for me!

Well, let's start with the fact that I couldn't find any strawberry extract. I used a tablespoon of strawberry preserves, and that seemed to work out aright.

Cooked my first layer of brownies...and went to add the second, strawberry layer.
Gah!
Instead of drizzing nicely and covering the top as a second layer, it all glumped to the middle and sunk!

I could have cried.
I sat there with a spoon and a butter knife scooping out strawberry mixture and trying to spread it to other parts of the brownie.
Eventually I gave in and cooked it.

But now, the middle had so much cheesecake mixture it wouldn't cook! The outside edges were cripsy, but the inside was gloopy.
I put tin foil around the edges and kept on cooking.

Sad to say, this batch was going to an aunt of mine.
I, tearfully, explained my failure.

Cousin, taking one for the team, cut into it and tried it.
I took a bite of his.

OK. It may have been a disaster cooking, it might not have been pretty, but it was delicious cooked!
I am SO making this again to get a better picture.

Ingredients:

1 (19.9 oz) Fudge family style boxed brownie mix

8 oz Cream cheese (softened)

1 Egg

2 Tbsp all purpose flour

½ Tsp strawberry extract

Red food coloring

Optional:

Fudge sauce

Whipped topping

Strawberries

NOTE: You will also need eggs and oil to make brownie mix

Directions:

1. Make brownie mix according to box directions

2. Bake for 20 minutes

3. Beat all other ingredients until well blended

4. Pour strawberry batter over basic brownie mixture

5. Cook for an additional 25 minutes

6. Optional: Cool topped brownies with drizzled fudge sauce. Dallop whipped topping and place strawberries for garnish.

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This recipe was shared with:
Monday: Flour me with Love, Pioneer Momma, Homemaking with Style, The Chicken Chick  , Kitchen Table Art, Make Ahead Meals for Busy Moms , A Pinch of Joy, The Modest Mom Blog, Huckleberry Love, Uncommon Designs , Jambellish, A Mama's Story, All Things Fee, Boogieboard Cottage , I Should be Mopping the Floor, Mom Favorites, Skip to my Lou, Mom's the Word, A Southern Fairytale, 21st Century Housewife  , Sew Can Do      
Tuesday: Hot Momma's Kitchen Chaos, Pint Sized Baker , The New Mrs Adventures, A Bowl Full of Lemons, Cornerstone Confessions , Inside Bru Crew Life , Kathe with an E, Lou Lou Girls , Memories by the Mile , Our Table for Seven , Time Warp Wife , Mandy's Recipe Box , Mini Van Dreams , Hope Studios, Hope in Every Season , Stone Gable Blog, Sweet Silly Sara  
Wednesday: Recipes for our Daily Bread, Dizzy Busy and Hungry, Crafty Allie, The Newlywed Pilgrimage, Buns in my Oven, Milk and Cuddles, Raising Homemakers, Gingersnap Crafts, A Peek into my Paradise, Mom's Test Kitchen, Lemoine Family Kitchen, Mostly Homemade Mom
Thursday: Play Party Pin, Sweet Haute, Sweet Bella Roos, What's Cooking Love, Saving 4 Six, Miz Helen's Country Cottage, Lambert's Lately, Embracing Change, Katherine's Corner, The Nourishing Gourmet
Friday: O Taste and See, Craft Dictator, Coffee with us 3, The Grits Blog, Daily Dish, The Better Baker, Endlessly Inspired, Love Bakes Good Cakes, Thirty Handmade Days, City of Creative Dreams, The Diary of a Real Housewife, Lady Behind the Curtain, The Girl Creative, Morsels of Life, Beauty Through Imperfection
Saturday: Six Sister's Stuff, What's Cooking with Ruthie, Simply Gloria, Weary Chef, Raising Memories, Sewlicious Home Decor
Sunday: Three Mango Seeds

Peanut Butter Cookie Cheesecake Bars

Hubby dearest was going to hang out with some of his friends and watch some sporting event...I don't think it matters which one...they are guys, they will watch ANY sport. They also like to watch the replays...over and over and over.

Caveman time, oops, I mean "guy time" is important. They don't gather without the wives very often, so it's good for the soul

The girl child and I look forward to it, we get to just BE!

My mother always taught me never to go somewhere empty handed, I assume that means even when it's not me that is going.
Knew this would be a guy pleasing dessert. I have yet to meet a guy who didn't have some sort of ingrained soft spot for anything involving peanut butter.

When hubby came home, he said that the host was going nuts over this dessert. In the meantime, the host's wife came home from work and tried one and sent me a text. All it said was "OMG can I say yummmmmm". I assumed she meant these bars, considering it was all I sent.

Try them, you will be glad you did.

Ingredients:

1 Cup peanut butter

½ + ¼ Cup granulated sugar, divided

½ Cup brown sugar

1 Tbsp vanilla

2 Eggs

¼ Cup sour cream

8 oz cream cheese, room temperature

¾ Cup chocolate chips

½ Cup Reese’s Pieces

Directions:

1. Line a 9x9 baking pan with foil and spray with cooking spray.

2. Preheat oven to 350

3. Mix peanut butter, ½ cup sugar, brown sugar, vanilla, and one egg in a large bowl.

4. Press into the bottom if your prepared pan

5. Sprinkle chocolate chips over peanut butter layer

6. Beat cream cheese, sour cream, 1 egg, and ¼ cup sugar.

7. Beat on high with hand mixer, trying to remove as many lumps as possible

8. Pour cheesecake mixture on top of chocolate chips and spread to coat evenly

9. Sprinkle with Reese’s Pieces.

10. Bake for 40-45 minutes until the top just begins to brown (center will still wiggle a little)

11. Cool for an hour, and then place in fridge for 4 hours.

12. Slice into bars and serve.

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Make sure the cream cheese and sour cream are at room temperature

I had saved a piece at home for the girl child and I. One was not enough!

This recipe shared on The Lady Behind the Curtain, Sugar and Dots, Buns in my Oven, The Tasty Fork, Tumbleweed Contessa, and Mandy's Recipe Box

New York Cheesecake

I am a self proclaimed cheesecake junkie.
Sorry to say (sorry for me at least) darling daughter inherited my love for the creamy goodness.

We love, love, love the cheesecake samplers from BJ's...any excuse for it, we take it.

Funny enough, I have been to the Cheesecake Factory multiple times now and have yet to have a piece. Maybe it has something to do with their 900 page menu, I am too full before my food even comes!

I had gotten graham cracker crumbs for another recipe and this one was on the back of the box. As I am all about trying every recipe that comes my way (research, you know.) I decided to make it.

My parents came up to visit and were headed to my house. We ran home so I could get this made and ready to serve if the mood so hit them.

Have you ever tried "Brownie Brittle"? We just tried our first bag (OMG YUM). At the end of it all, there were tons of crumbs at the bottom of the bag. I saved them and put them on top of this cheesecake as garnish. I highly suggest it!

Ingredients:

2 Cups graham cracker crumbs

1/2 Cup butter, melted

2 Tbsp sugar

4 packages (8 oz each) cream cheese, softened

1 1/3 Cup sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 Eggs

1 Cup sour cream

Directions:

1. In small bowl, toss together graham cracker crumbs, butter, and 2 Tbsp sugar.

2. Press crumb mixture onto bottom and up sides of 9-inch springform pan.

3. Chill crust in freezer while preparing filling

4. In large mixing bowl, beat cream cheese on medium speed until fluffy.

5. Add 1 1/3 cup sugar, cornstarch, and vanilla.

6. Beat until combined. Add eggs, one at a time, beating until just combined.

7. Stir in sour cream.

8. Pour into crust. Bake at 325 for 1 1/4 hours or until center is almost set.

9. Cool on wire rack for 15 minutes.

10. Loosen sides of pan, continue cooling for 45 more minutes.

11. Store in refrigerator.

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Creamy, dreamy, topped with crumbs from the bottom of a "Brownie Brittle" bag

This recipe was shared on This Gal Cooks , Mandy's Recipe Box, Chef-In-Training, Sugar and Dots, The Lady Behind the Curtain, and Jam Hands

Mini Cheesecakes

As long as I can remember, my aunt has been making these cheesecakes.
My version of the recipe is scribbled on the back of an envelope during a phone call to her.

With the popularity of Pinterest, I have seen my little cupcakes everywhere!

Auntie usually makes hers with cherry pie filling, but I have used strawberry and blueberry as well. All are delicious! I have a cousin who requests hers plain when they are made for an event. It's all personal preference.

 Ingredients:
12 oz box vanilla wafer
2 (8 oz each) blocks of cream cheese, softened
¾ Cup sugar
2 Eggs
1 Tsp vanilla

1 Can pie filling

Directions:
1. Preheat oven to 350
2. Line muffin tins with paper liners. Add one cookes to each cup.
3. In bowl, mix cream cheese, sugar, eggs, and vanilla until light and fluffy
4. Fill each cup about to the top
5. Bake for 40 minutes
6. Cool cheesecakes, and top with a spoonful of pie filling

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Ingredients

I used cherry this time. Yum!

Chocolate Layered No-Bake Cheesecake Bars

Darling daughter of mine marches to the beat of her own drum.
I love this about her!

When her birthday rolled around this year, we were at the store to pick out the ever important birthday cake. (I want it noted for the record, this was a last minute thing...otherwise it would have been homemade). She very carefully checked out every cake, cookie, and danish in the store. If it was sweet....she looked.

It was a bit comical, I had visions of a wine enthusiast examining a fine glass of wine for legs.

She circled the bakery, and kept coming back to this one item. I think she knew it was the item, but wanted to check the other options before she admitted to it.
Folks...my daughter had mini cornbread loaves for her birthday cake.
Yup, that is my southern born baby!

Flash forward to her "friend" party...a bunch of giggly girls hanging out at the mall eating pizza.
There had been a kiosk set up at the mall with Girl Scout Cookies....
Can you fill in the blanks?
Her friends bought her a box of cookies and they make-shifted her a fake candle (it was the food court after all, they tend to frown upon fires) and had themselves a jolly good time.

This recipe (adapted from a recipe on the inside of a Baker's Chocolate box) ended up being the "real" birthday cake. We birthday-ed it up by adding rainbow sprinkles.
I can honestly say, it was birthday-licious!


Ingredients:
1 ½ Cup graham cracker crumbs
¼ Cup butter (melted)
½ Cup plus 2 Tbsp Sugar
8 Squares semi sweet baking chocolate
4 (8oz) packages cream cheese (softened)
1 Tsp vanilla
1 Tub (8oz) whipped topping (thawed)

Directions:
1. Line 9x13 inch pan with foil, with ends of foil extending over sides.
2. Mix graham crumbs, butter, and 2 Tbsp sugar.
3. Press graham mixture onto bottom of pan
4. Refrigerate while making the filling
5. Melt 6 chocolate squares as directed on package.
6. Beat cream cheese, ½ cup sugar, and vanilla in large bowl until well blended.
7. Stir in whipped topping with whisk.
8. Pour half of the batter into a medium bowl. Stir in melted chocolate.
9. Pour chocolate mixture over crust. Cover with plain batter.
10. Melt remaining 2 chocolate squares, drizzle over batter
11. Refrigerate 3 hours until firm

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Aren't the sprinkles just beeeautiful?

Marbled Cheesecake

I have no idea where this recipe came from....SURPRISE.
When my daughter and I started getting into new recipes, we just copied them onto cards and never thought we might ever put them public.
I did check the Pillsbury web site, just in case, but their recipe is not the same.



Ingredients:
1 ¼ Graham cracker crumbs
½ Cup walnuts
¼ Cup sugar
⅓ Cup butter (melted)
4 8oz packages cream cheese (softened)
1 14oz can condensed milk
4 Eggs
2 Tablespoon all purpose flour
1 Tablespoon vanilla extract
3 1oz squares semi sweet chocolate (melted)


Directions:
1. Preheat oven to 350
2. Combine cracker crumbs, walnuts, sugar, and butter. Press firmly in bottom of a 9 inch pie pan.
3. Beat cream cheese until fluffy. Gradually beat in eggs, flour, and vanilla.
4. Measure 1 ½ cups batter into medium bowl, add chocolate and mix well.
5. Spoon ½ the vanilla batter into prepared pan, then ½ the chocolate. Repeat.
6. Swirl batter
7. Bake for 50-60 minutes

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